Recipe for Pineapple Crumbcake

Ingredients for Pineapple Crumbcake:
2 sticks
(8 ounces) butter, softened to room temperature 
1 1/4 cups sugar
 
1 egg 
3 egg yolks 
1 teaspoon vanilla 
2 1/2
cups all-purpose flour 
1 teaspoon baking powder 
1 medium
pineapple (2 to 2 1/2 pounds) 
1/4 teaspoon cinnamon

Pineapple Crumbcake preparation instruction:
Preheat
the oven to 350F. butter a 10 by 2 inch round cake pan and line the bottom
with waxed paper.
 
In a large mixer bowl, beat 1 stick of the
butter and 3/4 cup of the sugar until light and fluffy. Add the whole egg
and continue beating until well blended. Gradually add the egg yolks, 1 at
a time, beating well after each addition. Beat in the
vanilla.
 
Sift together 1 1/4 cups of the flour and the baking
powder. Stir into the butter mixture. Turn the batter into the prepared
pan and spread evenly.
 
Cut the skin and eyes from the pineapple.
Quarter and core the pineapple.
 
Cut the quarters crosswise into
1/2 inch thick slices. Arrange the slices in concentric circles,
overlapping slightly and leaving a margin of about 1 inch around the
edge.
 
In a small saucepan over low heat, melt the remaining 1
stick butter. Let cool slightly.
 
In a medium bowl, combine the
remaining 1/2 cup sugar, 1 1/4 cups flour
and the cinnamon. Pour the
melted butter over the flour mixture and rub together with your fingertips
to form coarse, pea-size crumbs. Scatter the crumbs evenly over the
pineapple and better.
 
Bake the cake for 55 to 60 minutes, until a
knife inserted in the center comes out clean. Let cool in the pan for 15
minutes. Unmold onto a plate and remove the paper. Invert back onto a rack
to cool. Serve warm or at room temperature.